Monday, June 30

Tangy Butternut Squash Curry and Coconut-Yogurt Chutney

It is all about events. The deadlines for most of the events are closer and I wanted to contribute to as many as I can.

Sig of Live To Eat chose Tamarind as theme for JFI. Tamarind is such a common ingredient in indian cooking, especially south indian. In andhra recipes we most commonly use it in chutneys, sambars, pulusu etc., No matter what to you add tamarind it will always enhance the taste of the dish. At my home we not only use in the above said recipes but also add to some of the curries that we cook. For ex., Plantain, Taro root, Suran and Pumpkin. Of all these when you cook butternut squash/pumpkin with tamarind, it tastes great. The sweetness of the butternut squash is well balanced with the tangy tamarind. Here is the recipe:

1/2 of Medium Butternut Squash
1 small lime sized ball of tamarind
Salt as per taste
a pinch of turmeric
1/2 tsp red chilli powder

For tadka:
2 tsp oil
1/2 tsp chana dal
1/2 tsp urad dal
1/2 tsp mustard seeds
a pinch of hing
2 small red chillies
few curry leaves (I did not use this time as I did not have on hand)

1. Wash and soak tamarind in little water.

2. Peel, wash and cut butternut squash 1" cubes. Boil them in sufficient water with little bit of salt and turmeric. Make sure they do not become too mushy. It just still hold the shape. Drain the water and keep the squash aside.

3. Heat oil in another pan and add the tadka ingredients. Once they start spluttering add the cooked squash and add salt, turmeric and red chilli powder. Be careful while adding salt as you already used while boiling the squash.

4. Squeeze tamarind water and add that to the curry. Cook for 5 minutes without lid on low flame.

Curry is ready to be served. It goes well with both chapathis or rice.

Sending this to Sig of Live to Eat for her JFI-Tamarind event.

Recipe for Coconut-Yogurt Chutney:

For AFAM this month Suganya of Tasty Palettes chose Coconut. This is one other common ingredient that goes into most of our recipes. But this yogurt chutney specially made with coconut is great with rice.

1/2 cup Grated coconut
1 cup Yogurt
Salt as per taste

For tadka:
2 tsp oil
1/2 tsp urad dal
1/2 tsp mustard seeds
a pinch of hing
2 green chillies chopped very finely
few curry leaves
chopped coriander leaves

1. Mix coconut, yogurt and salt in a bowl.

2. Heat oil in a pan and add tadka ingredients. Once the dal turns golden brown colour and green chillies are well fried then add the tadka to the above yogurt.

Thats it such a simple recipe and tastes great.

Sending this to Suganya of Tasty Palettes for AFAM-Coconut and Siri of Siri's Corner for her Frozen Yogurt event.


Sig said...

Thank you Hima for this entry. I've never paired butternut squash with tamarind, sounds delicious!

Cham said...

Coconut and yogurt chutney is new to me :) Love the butternut squash dish.

Vanamala said...

I make only sweet dish but never heard chutney..nice one

KALVA said...

Hmm coconut and yogurt.. lovely!!!

Siri said...

Lovely entry Hima. (Grated Coconut + Yogurt with tadka) must have tasted heavenly! do I have to say, am gonna make it soon. :-)


Bhawana said...

Hima, its a new idea. how did u get this. Looking good:)

Nithu said...

I have not tried butternut squash curry. Looks yummy. must try...

sowmya said...

curry looks nice..i make the yougurt chutney it.

Mansi Desai said...

sounds interesting Hima!:)

Aparna said...

This butternut squash curry looks a lot like a pumpkin pachadi we make. But we add coconut!

bhags said...

never coupled squash and tamarind....time for a variation i think, lovely color

Daily Meals said...

Both the dishes are looking delicious Hima!

Laavanya said...

I cooked with butternut squash for the first time today.. I think I quite like it so will give your curry a shot soon. Looks great!

KayKat said...

I've never tried butternut squash with tamarind - sounds like a great sweet-sour combination.

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